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Nutrition Facts
Serving Size 49 g
(Approx. 12 Servings)
Amount Per Serving
Calories 180 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 160 mg 7%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 2 g
Vitamin A 4% Iron 2%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sauce Gribiche
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
12  People


Recipe makes 12 Servings

1/3 cup(s) fresh parsley, roughly chopped
1/4 Oz fresh chives, chopped
1/4 cup(s) fresh tarragon, leaves loosely packed
10 Three Little Pigs Cornichons baby sour gherkins, drained of any juice
1/4 cup(s) capers, drained and rinsed
1 Tsp fresh garlic, minced fine or zested
1/4 cup(s) red wine vinegar
1 Tbsp Grey Poupon Country Dijon Mustard
1 cup(s) extra virgin olive oil
1 Tsp cracked black pepper, plus more as needed
3 large eggs, hard boiled, cooled and chopped fine
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In a food processor, combine parsley, chives, tarragon, pickles, and capers. Pulse until everything is well minced and incorporated.
Remove to a bowl, in a separate container or bowl, add garlic, vinegar, mustard, olive oil, cracked pepper and a pinch of salt. Using an immersion blender blend everything until thick and emulsified.
Add dressing to chopped herb mixture and mix well, add in chopped eggs, season to taste and fold everything to incorporate.
Chef's Note: Sauce gribiche is usually served to accompany asparagus, but is great on almost every vegetable and most fish.


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